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Makes 4-6 ramekins of pot pie or one 9 inch round
Heat oven to 375 degrees F.
Prepare your ramekins or pan by coating the bottom and sides with a little olive oil and set aside.
In a large frying pan over medium-high heat, sauté the onions, carrots and potatoes in olive oil for about 5-6 minutes. Add all the spices and mix your onion combination well. Add the chicken nuggets mix well and continue to sauté ingredients together for an additional 5 minutes. Remove from flame and set aside.
Soak your matzos in warm water for about a minute and a half. They will break apart and become slightly mushy.
In a small bowl add the tomato sauce, salt and pepper mix well. Set aside.
Coat the bottom of your baking dish or ramekins with a little of your tomato mixture. Take matzo pieces and layer on top of the tomato sauce, forming a crust-like surface inside your baking dish. Spoon the chicken and onion mixture into the matzo crust. Then cover the chicken mixture with matzo, creating a pie like crust. Spoon the tomato sauce mixture on top of matzo spreading with the back of a spoon to coat evenly. Bake for 15-20 minutes. Remove and serve hot.